Ice Cream Sandwich Cake

  

Ingredients

24 vanilla ice cream sandwiches, unwrapped

2 (8 ounce) containers whipped topping  thawed

1 (12 ounce) jar hot fudge ice cream topping, warmed

1 (12 ounce) jar caramel ice cream topping

¼ cup chopped pecans, or to taste

 

Preparations

 

 Gather the ingredients. 

 

Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.  

 

 Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.  

Cover the dish with aluminum foil and freeze until set, about 30 minutes. Slice and serve with your favorite toppings!  

 

 

 

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Pear-Pecan Cheese Ball

  

Ingredients

8 ounces reduced-fat cream cheese, softened

1¼ cups shredded extra-sharp Cheddar cheese

1 medium firm ripe pear, finely chopped

1 scallion, white and green separated, finely chopped

½ tsp salt

¼ tsp pepper pdr

⅓ cup finely chopped toasted pecans / any nut of your choice

Preparations

Stir cream cheese, Cheddar, pear, scallion white, salt and pepper together in a medium bowl.

Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Carrot Cake Thumbprint Cookies

  

Ingredients

3 carrots, peeled  

1 cup flour  

3/4 tsp. kosher salt  

1/2 tsp. cinnamon  

1/2 tsp. ginger  pdr

1/3 cup granulated sugar  

1/3 cup brown sugar  

1 stick unsalted butter, melted + 4 Tbsp. butter at room temperature  

1 egg yolk  

3/4 cup old-fashioned rolled oats  

1/4 cup golden raisins, chopped  

3/4 cup pecans, finely chopped  

1/4 cup powdered sugar  

2 oz. cream cheese  

1 1/2 tsp. apricot jam

Preparations

Pulse the carrots in a food processor until they are finely shredded. Set 3/4 cup aside. 

Meanwhile, in a bowl, add flour, salt, cinnamon and ground ginger and whisk well.  

Add the flour mixture to the butter mixture in batches, stirring in between. Then, mix in the oats, raisins, and carrots. Combine well, cover and refrigerate for 30 minutes. 

Roll out the dough into 1 1/2 inch balls, then coat each one in pecans. 

Place the balls on a parchment-lined baking sheet then bake for 10 minutes at 350°F/ 180 C

Remove from the oven and press at the center of each cookie, baking for a further 10 minutes. 

In a bowl beat 4 tablespoons of butter and powdered sugar until smooth. Beat in the cream cheese until combined then swirl in the jam.   

Pipe this filling into the center of each cookie. Then serve and enjoy!

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Berry Oat Crumble

  

Ingredients

For the Filling

5 cup berries or fruit juice, washed n diced

Juice of 1 medium lemon

1/4 cup maple syrup

1/2 tsp vanilla essence

1 tbsp arrowroot pdr

 

For the Topping

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup oat flour (or gluten-free all-purpose flour)
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 6 tbsp butter, melted (or coconut oil)
• 1/3 cup maple syrup
• 2 tbsp coconut sugar (or brown sugar)
• 3/4 cup pecans, halves and pieces

Instructions

• Preheat oven to 350º F/ 180 C.  In a large bowl, gently combine the blueberries, strawberries, lemon juice, maple syrup, vanilla, and arrowroot flour. Stir gently but thoroughly so that everything is well-coated. Pour into a 9-inch pie dish or baking dish.
• In another large bowl, combine the oats, flour, salt, cinnamon, and nutmeg. Pour the melted butter over the top followed by 1/3 cup maple syrup. Mix together thoroughly. Add the coconut sugar and pecans, and work it into the topping until it feels crumbly.
• Scoop the crumb topping on top of the berries in large mounds, and spread the mixture across the top evenly.
• Bake for 45 minutes, or until golden brown. Serve warm with vanilla ice cream, or let cool completely and store in the fridge for up to seven days. Enjoy!

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Brown Butter Pecan Pie Bars

   

 Ingredients

unsalted butter 1 cup / 2 sticks

brown sugar 1 cup

granulated sugar 1/2 cup

eggs 3 large

all purpose flour 1 cup

chopped pecans toasted 1 cup

vanilla  extract 2 tsp

 

Instructions

Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.

In a saucepan over medium heat, melt the butter until golden brown and fragrant, about 5-7 minutes.

In a mixing bowl, combine browned butter, brown sugar, and granulated sugar. Beat in eggs one at a time, then stir in vanilla extract.

In another bowl, mix together flour and chopped pecans. Gradually fold this into the wet mixture until combined.

Pour batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until golden brown on top.

Allow to cool completely before cutting into squares.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

German Chocolate Cake Cookies

  

Ingredients

1 (13.35 to 15.25-ounce) package (2-layer-size) devils food cake mix

2 1/4 cups shredded sweetened coconut, divided

3/4 cup chopped pecans, toasted

1 (8-ounce) container frozen whipped dessert topping, thawed

 

Preparations

  

Preheat the oven to 350 degrees F (175 degrees C).  Line baking sheets with parchment paper.  

In a large bowl combine cake mix, 3/4 cup of the coconut, and pecans. Stir in whipped dessert topping until completely combined (dough will be sticky). 

Place remaining 1 cup coconut in a small bowl. Coat a 1 1/2 tablespoon size cookie scoop with nonstick cooking spray. Drop scoopfuls of dough into coconut; roll to coat and shape into balls.

Place balls 2 inches apart on the prepared baking sheets. 

Bake until edges are just set, 10 to 11 minutes. Cool on baking sheets for 2 minutes. Remove; cool completely on wire racks.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Delicious Earthquake Cake

   

The reason this is called an Earthquake Cake is because the ingredients shift around during and after baking. For example, the cream cheese mixture sinks while the pecans and coconut rice. All in all, it is a disastrous looking cake, but don't let that put you off as it tastes absolutely delicious.

Ingredients:  

1 cup shredded sweetened coconut 

1/2 cup chopped pecans 

1 box German chocolate cake mix 

3 eggs  

1 1/3 cup water 

1/2 cup vegetable oil 

8 oz softened cream cheese  OR 250 gm

½ cup (4 oz) butter 

2 cups powdered sugar (also known as confectioners’ sugar or icing sugar) 

1 tsp vanilla extract 

1 cup dark chocolate chips

Directions :  

 

1. Preheat your oven to 350℉ and spray a 9x13 baking pan with a non-stick spray. 

 

2. Sprinkle the coconut in an even layer in the pan and add the pecans. 

 

3. In a large mixing bowl, whisk the cake mix, eggs, vegetable oil, and water. 

 

4. When mixed thoroughly, pour the mixture over the coconut and pecans. 

 

5. In a medium saucepan over medium heat, melt the butter and cream cheese together, then transfer over to a 4 cup measuring cup and whisk in the powdered sugar with a hand mixer until smooth. Stir in the vanilla.

6. Pour this mixture in ribbons on top of the cake batter and swirl with a knife. 

 

7. Top with the chocolate chips. 

 

8. Place in the oven for 45-55 minutes. 

 

TIP - The commonly used toothpick test will not work for this cake because of the gooey chocolate and cream cheese; the cake is ready if the center of the cake no longer jiggles when you gently shake the pan.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs